Tuesday, March 27, 2012
Korean Grilling on Glass, at Kristalbelli
Coming to Midtown before Christmas: Kristalbelli, Manhattan’s latest entry in the global quest to make Korean barbecue upscale, not just popular. Its chef, David Shim, has worked at Gramercy Tavern, L’Atelier de Joel Robuchon and Veritas. He promises Wagyu beef, organic vegetables, pork belly and the usual prize morsels for grilling.
But the main attraction will be the grills themselves. Each unit, set in the center of the table, is made of a single piece of crystal, with infrared heat that will produce higher temperatures than charcoal or gas grills. In Korea, both infrared and crystal cooking have been touted for their health benefits. Here, some backyard grill jockeys have experimented with infrared, but this will be a first for a restaurant. Powerful downdraft machines are promised to suck the usual smoke and cooking smells out through the floor.
This combination of sleek lounge and D.I.Y. grilling is the brainchild of the young Korean entertainment mogul J.Y. Park.